Beef Picadillo Fiesta Rice Bowl

Yield: 160 Servings

Yield: 160 Servings

The kids will think this tasty Mexican dish is slow-cooked comfort food; but your kitchen crew knows it comes together quickly. Everybody wins, yay!

Step 1

Thaw ground beef under refrigeration.

Step 2

Preheat a tilt skillet to medium heat. Add ground beef, using a large spatula to break up the meat as it cooks. Add onion and cook, stirring frequently until onion softens, approximately 5 minutes. Add garlic, oregano, salt, pepper, cumin, cinnamon, and tomato paste. Stirring constantly, cook the mixture for 1 minute. Do not burn. Add water, beef base and potatoes. Reduce heat to low and simmer uncovered until liquid has reduced to a thick sauce and potatoes are hot, approximately 15-20 minutes.

Step 3

Prepare brown rice according to package instructions. Fold in peas and carrots. Do not overcook to keep the bright color of the vegetables. Transfer beef picadillo to 2-inch steam table pans (each pan will hold about 16 lbs. of picadillo or 40 servings).

Step 4

For service; portion 1 cup of rice using a #4 scoop. Top with 2/3 cup of Beef Picadillo using a #6 scoop.

Meal Components

Meal Components: 2 oz. eq. meat/meat alternate, 2 oz. eq. grain, 3/8 cup vgetable (1/4 cup starchy and 1/8 cup additional)